Steak Frites

• 1 ½ pounds beef sirloin steaks
• Salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 2 pounds russet potatoes, peeled and cut into ¼-inch fries
• Optional: 2 tablespoons cornstarch
• Aioli or ketchup, for serving

Steps

1. 1 Pat the steaks dry and season generously with salt and pepper.
2. 2 Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. 3 Cook the steaks to your desired doneness, about 3-4 minutes per side for medium-rare.
4. 4 Transfer steaks to a plate and let rest.
5. 5 In a large pot, heat the remaining tablespoon of olive oil over medium heat.
6. 6 Add the fries in batches, tossing to coat in oil. Optionally toss with cornstarch for extra crispiness.
7. 7 Fry the fries until golden and crispy, about 8-10 minutes, shaking the pan occasionally.
8. 8 Drain on paper towels.
9. 9 Serve the steaks with fries on the side and aioli or ketchup for dipping.

Equipment

• Large skillet
• Large pot
• Tongs
• Paper towels

Variations

• Substitute sirloin with ribeye for a richer flavor.
• Experiment with different seasonings like garlic powder or paprika on the fries.

Substitutions

• If russet potatoes aren't available, use Yukon Gold for creamier fries.

Pairings

• Serve with a bold red wine like a Côtes du Rhône or Malbec.

Nutrition

Tips

• For extra crispy fries, consider double frying: first at 325°F until soft, then at 375°F until crispy.
• Letting the steak rest ensures juicy perfection.

Storage

Store steak and fries separately in airtight containers in the fridge for up to 3 days. Reheat in a 350°F oven.

Freezing: Does not freeze well due to texture changes in the fries.

Serving Suggestions

• Pair with a fresh green salad or sautéed mushrooms for a complete meal.

FAQ